This double chocolate cheesecake is rich and creamy and has a chocolate crust, filling and topping. The fancy garnish is not necessary and only adds an element of artistic beauty this this already fabulous dessert.
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Preheat oven to 350 degrees F.
Slightly grease a 8 inch spring form pan with butter.
Mix together chocolate graham crackers and melted butter. Press into the base of prepared spring form pan. Bake for 10 minutes and set to cool.
Preheat oven to 375 degrees F.
Beat together cream cheese, sugar and vanilla until light and fluffy. Add eggs in one at a time, beating them in after each addition.
Mix together melted chocolate and raspberry liqueur, then add to cream cheese mixture. Mix till well incorporated.
Stir melted dark chocolate and liqueur together.
Fold the dark chocolate mix into the cream cheese mixture.
Pour batter into prepared spring form pan, and bake for 10 minutes. Reduce the heat to 250F, and bake for another 55 - 60 minutes or until cheesecake is firm.
Let cool, once cool enough to touch let cool completely in the fridge overnight.
In a double boiler, or a pot filled with water and a bowl melt chocolate chips, butter and oil. Stir till smooth. Pour on top of cooled cheesecake and let chocolate set.
If using melting chocolate you will need to melt these down in a double boiler, or with a pot filled with water and a bowl that can rest on top of it. Use low heat when doing this.
When chocolate is melted pour into a small container (a small Tupperware, or glass container) lined with parchment paper, so that you can make a little brick of chocolate. Let this set, until chocolate has hardened up.
Now whether your using a big chunk, or the brick of melted chocolate. Using a grater, make the shavings.
Tip: Be sure not to handle chocolate too much as it will start to melt in your hands
Run knife along edge of spring form pan, and release pan. Press chocolate shavings into side of cheesecake.
Garnish with fresh fruit and chocolate garnishes and serve.